Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
  • A23D7/0056—Spread compositions
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
  • A23B7/00—Preservation or chemical ripening of fruit or vegetables
  • A23B7/015—Preserving by irradiation or electric treatment without heating effect
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/231—Pectin; Derivatives thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
  • A23L29/281—Proteins, e.g. gelatin or collagen
  • A23L29/284—Gelatin; Collagen

Definitions

• the present invention is concerned with spread products, in particular with fat- continuous spread products of low fat content, and processes for their preparation.
• a substance that has widely been applied as a fat extender is water. This use of water has, for example, led to the introduction of so-called halvarines. If relatively high levels of water are used, often thickening agents and/or gelling agents are used for avoiding adverse effects of the high water level.
• EP-A-298 561 (Unilever) describes the preparation of edible plastic dispersions not having a continuous fat phase, said composition including at least two gelling agents forming two gel-forming compositions.
• EP-A-355 908 (Unilever) relates to thermoreversible microgels of polysaccharides being substantially less rigid than a gel of the same composition formed under quiescent conditions.
• EP-A-432 835 (Unilever) relates to chemically set gels prepared under shear, said gels being substantially less rigid than the same composition prepared under quiescent conditions.
• EP-A-441 495 (Pfizer) relates to an emulsion type low calorie fat substitute comprising an aqueous phase and a fat phase, wherein the interaction between the two phases results in a pourable product.
• Research Disclosure Vol.352, nr 092 (Anonymous) discloses low fat spreads containing 0.5- 2.0% of either alginate or pectin in the water phase.
• EP-A-387 940 discloses fat continuous spreads containing gelatin, hydrolysed starch and optionally pectin.
• JP 04 278 049 (Taiyou Yushi KK) discloses spreads with gelatin, xanthan gum and 8 to 47 % polysaccharide e.g. poltdextrose.
• EP-A-398 411 (Unilever N.V.) describes the production of fat-continuous spreads with high levels of gelatin and low or minor amounts of a second gelling agent by pregelation followed by phase-inversion.
• starch for example in the form of hydrolysed starch.
• starch is added, for example in the form of hydrolysed starch.
• the disadvantage of using starch is that it often gives rise to a starchy taste or grainy appearance of the product.
• the present invention relates to a fat-continuous spread comprising:
• the amount of gelatin is from 2 to 6 wt%; the amount of gelled polysaccharide is from 0.2 to 2 wt% and/or the amount of fat is from 14 to 45 wt%.
• a preferred embodiment of the invention would be a fat-continuous product of the above composition, wherein the aqueous phase consists of gelled droplets, each droplet comprising polysacchride particles dispersed in a gelatin matrix.
• the flavour and salt release of the product can markedly be improved if the aqueous phase consists of aqueous droplets having a volume weighted diameter of at least 5 ⁇ m, but below 100 ⁇ m, more preferred from 10 to 80 ⁇ m, most preferred 15 to 50 ⁇ m. This is, however, also to some extent dependent on the fat content of the spread.
• the levels of ingredients as specified above provide the good quality of the spread and allow the production of the product without the need for long gelation times.
• compositions of the invention comprise as the first gelling agent from 0.1 to 10 wt% of gelatin, more preferred from 0.5 to 8 wt%, most preferred from 2 to 7 wt .
• Any commercially available gelatin capable of gelling may be used, although it is preferred to have a gelatin having a bloom strength between 100 and 300, such as 120, 150 and 250.
• a bloom strength between 100 and 300, such as 120, 150 and 250.
• compositions of the invention comprise from 0.1 to 7 wt% of a gelled polysaccharide not being a starch, more preferred 0.5 to 4 wt%, most preferred 0.7 to 2 wt%.
• any polysaccharide capable of forming a (weak) gel may be used.
• the gel may either be a thermoreversible gel or a chemically set gel.
• Suitable gelling polysaccharides for forming a thermoreversible gel are for example agar, alginate, pectin or a mixture thereof.
• the gelling polysaccharide is pectin, especially a pectine which gels in the presence of alkaline earth ions more in particular calcium ion.
• pectin as used herein also includes esterified pectins with 5-50% of the hydroxyl groups esterified, furthermore amidated and methoxylated pectins
• compositions of the invention may comprise in addition to the above mentioned gelatin and gelling polysaccarides minor amounts of other gelling or thickening agents.
• examples of such materials are gellan, denatured whey protein, denatured bovine serum protein, egg white, denatured vegetable storage protein and microcrystalline cellulose.
• the total level of these gelling and/or thickening ingredients other than gelatin and the above mentioned gelled polysaccharide is from 0-5 wt%, most preferred 0-0.5 wt%.
• the spread is substantially free from these ingredients.
• preferred compositions according to the invention are substantially free from native or modified starch and contain 0 to 2 wt%, more preferably less than 0.5 wt% starch.
• compositions of the invention comprise from 10 to 60 wt% of fat, more preferred the level of fat is more than 15 wt% and less than 45%, especially 15- 38 wt%.
• oil and fat are used interchangeably. They are meant to include triglycerides of natural or synthetic origin such as soya bean oil, sunflower oil, palm oil, fish oil, rapeseed oil, coconut oil, and hydrogenated, fractionated and/or interesterified triglyceride mixtures as well as edible substances that are physically similar to triglycerides such as waxes, e.g. jojoba oil and. poly fatty acid esters of mono- or di-saccharides, and that can be used as replacement for, or in admixture with triglycerides.
• triglycerides of natural or synthetic origin such as soya bean oil, sunflower oil, palm oil, fish oil, rapeseed oil, coconut oil, and hydrogenated, fractionated and/or interesterified triglyceride mixtures as well as edible substances that are physically similar to triglycerides such as waxes, e.g. jojoba oil and. poly fatty acid esters of mono- or di-sacchari
• spreads of the invention are plastic in the sense that they can be spread onto bread without tearing the bread.
• plastic spreads will have a stress strain relation with a maximum stress occurring at strain of 0.001-0.5, more preferred 0.01 to 0.3, the maximum stress at this strain being 0.01-100 kPa, more preferred 0.01 to 60 kPa and with a ratio of plastic stress and the maximum stress of 0.1 to 1.
• a suitable method for determining these values is given in EP 298 561.
• spreads of the invention may comprise a number of optional ingredients such as flavouring, salt, preservatives, acidifiers, vitamins, colouring materials etc.
• the level of salt is from 0- 4 wt%, more preferred 0.1 to 3 wt%, most preferred 0.2 to 2 wt%.
• Preservatives are preferably incorporated at a level of 0- 4 wt%, more preferred 0.01 to 2 wt%, most preferred 0.05 to 0.15 wt%.
• Especially preferred is the use of potassium sorbate.
• a preferred colouring material is ⁇ -carotene; preferred levels of colouring material are from 0 - 1 wt%, more preferred 0.01 to 0.2 wt%.
• Acidifiers may be incorporated to bring the pH of the product to the desired level, preferably the pH of the product is from 3 to 10, more preferred 3.5 to 7.
• a suitable pH- adjuster is for example lactic acid, citric acid or sodium bicarbonate.
• proteins are proteins.
• the protein level (including gelatin) in spreads of the invention is from 0.5 to 15 wt%, more preferred, 2 to 6 wt%, most preferred 2.5 to 4 %.
• the proteins are partially obtained from dairy sources.
• the level of proteins other than gelatin is low, for example less than 1 wt%, more preferred less than 0.5 wt%, most preferred 0-0.1 wt%.
• the protein is partially a vegetable protein, especially soy bean protein.
• suitable weight ratios of animal protein to vegetable protein may for example be from 10 : 1 to 1 : 10.
• the spread may further contain small particles such as herbs and vegetables.
• the total level thereof will generally be less than 10 wt%.
• Spreads of the invention will generally comprise fairly high levels of water, say from 30 to 88 wt% of the composition, more preferred 40 to 80 wt%, most preferred 50 to 70 wt%. Water may be incorporated as such, or as part of the other ingredients such as milk etc.
• Spreads of the invention are fat-continuous in the sense that they comprise a continuous fat phase. Fat-continuous spreads can readily be distinguished from water-continuous spreads by virtue of conductivity measurements.
• Spreads of the invention can suitably be used as bread spreads to replace e.g. margarine or halvarine, but they can also suitable be used as flavoured spread, for example cheese spreads, meat spreads, nut spreads, sweet spreads or vegetable spreads.
• Spreads of the invention may be prepared by any suitable method for the preparation of fat-continuous spread products.
• a preferred method involves the mixing of the ingredients, optionally followed by pasteurisation followed by cooling in one or more scraped surface heat exchangers (A-units) to a temperature of 0 to 10 °C, optionally followed by processing through one or more C-units.
• Pasteurisation is especially preferred for extending the keepability of the product.
• the initial mixture is water continuous, during cooling this will be inverted (generally under shear) to a fat-continuous product.
• at. least the polysaccharide part of the aqueous phase is gelled prior to phase-inversion to a fat-continuous product.
• the spreads are generally packed in wrappers or containers, generally tubs with a content of 2- 1000 g will be used, especially 5, 10, 15, 250 or 500 g.
• the packed product is stored at refrigerator temperatures.
• An aqueous phase was prepared by mixing 5 wt% gelatin, varying levels of pectin and sufficient CaCl 2 .H 2 O to gel the pectin in water of 85 °C. The samples were cooled to 5°C and the time was measured starting at the beginning of cooling until a gel began to form. For 5% gelatin in the absence of gelling polysaccharides the onset of gel- formation was about 130 s after cooling began.
• Emulsifier (Hymono 4404) 0.3 ⁇ -Carotene (6%) 0.01
• ** 50 wt% soya bean oil, 13 wt% coconut oil, 17 wt% soya bean oil hardened to a slip melting point of 41 °C, 20 wt% of an interesterified blend of 33 wt% coconut- and 67 wt% soya bean oil hardened to a slip melting point of 41 °C.
• the ingredients were pre-mixed at 65 °C, passed through 3 A-units (jacket temperatures -5, -5, 0°C, speed 500, 500, 650 ⁇ m), a C unit (jacket temperatures -5, -5, 0°C, speed 500, 500, 650 ⁇ ), a C unit (jacket temperature 15°C, speed 1000 ⁇ m) and a C * (invertor unit, jacket temperature 20°C, speed 1000 ⁇ ).
• the throughput was 30 g/min.
• D 3 3 volume weighted aqueous phase droplet diameter
• Emulsifier (Hymono 4404) 0.36 ⁇ -Carotene (6%) 0.07
• the ingredients were premixed at 60°C followed by pasteurization at 85°C.
• the mixed was cooled in a cooling coil to 30°C and subsequently passed through 2 A- units (end temperatures 10°C and 5°C, speed 600 ⁇ ) and 2 C-units (exit temperatures 10°C and 21 °C, speed 300 ⁇ m and 1200 ⁇ m).
• the throughput was 60 kg/hr.
• the resulting product was a good-tasting fat-continuous product.
• soya bean oil 56% soya bean oil, 20% coconut oil, 11 % soya bean oil hardened to a slip melting point of 41 °C, 13% of an interesterified blend of 33 wt% coconut and 67% hardened soya bean oil with a slip melting point of 41 °C.
• the ingredients were premixed at 60°C followed by pasteurisation at 85 °C.
• the mixture was cooled in a cooling coil to 17°C and subsequently passed through two scraped surface heat exchangers (exit temperatures 19°C and 10°C and speed 400 ⁇ m) and three pinned stirrers (exit temperatures 13°C, 14°C and 21 °C speeds 250 ⁇ m, HOO ⁇ m and 80 ⁇ m) and finally cooled to 12.5°Cin a third scraped surface heat exchanger operating at 350 ⁇ m.
• the throughput was 60kg/hr.
• Example VII Amidated pectin (Genu pectin LM 104-AS) supplied by Hercules Ltd.AU further other details exactly as for Example VI.
• D 3 3 volume weighted aqueous phase droplet diameter

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Zoology (AREA)
• Dispersion Chemistry (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Wood Science & Technology (AREA)
• General Chemical & Material Sciences (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Edible Oils And Fats (AREA)
• Jellies, Jams, And Syrups (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Lubricants (AREA)

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• 1994
  • 1994-06-07 DK DK94919618T patent/DK0706327T3/da active
  • 1994-06-07 CA CA002166422A patent/CA2166422C/en not_active Expired - Fee Related
  • 1994-06-07 AU AU70713/94A patent/AU7071394A/en not_active Abandoned
  • 1994-06-07 PL PL94312294A patent/PL174346B1/pl not_active IP Right Cessation
  • 1994-06-07 EP EP94919618A patent/EP0706327B1/de not_active Expired - Lifetime
  • 1994-06-07 DE DE69420141T patent/DE69420141T2/de not_active Expired - Fee Related
  • 1994-06-07 WO PCT/EP1994/001857 patent/WO1995001101A1/en active IP Right Grant
  • 1994-06-07 SK SK1613-95A patent/SK280259B6/sk unknown
  • 1994-06-07 AT AT94919618T patent/ATE183362T1/de not_active IP Right Cessation
  • 1994-06-07 CZ CZ19953478A patent/CZ288428B6/cs not_active IP Right Cessation
  • 1994-06-24 US US08/265,286 patent/US5508056A/en not_active Expired - Lifetime
  • 1994-06-27 ZA ZA944605A patent/ZA944605B/xx unknown

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